Mix everything together with a hand mixer until your cream cheese protein frosting forms. Vanilla, chocolate, banana, strawberry, the choice is yours. Use a flavor protein powder that compliments whatever you’re adding this cream cheese protein frosting onto. Store bought ones are usually drier.This first quick and protein packed frosting is delicious! It’s great for cakes (like our protein carrot cake), pancakes, muffins, and much more.Īll you need to make it is a bowl big enough to mix all of your ingredients in and 4 ingredients that you probably already have.Īdd into your bowl 4 ounces of cream cheese, 1 teaspoon of vanilla extract, 1 scoop of your choice flavor protein powder, and 6 tablespoons of a healthy whipped topping. My preference is to use freshly grated carrots as the carrots will remain moist when added to the cake batter.I replaced brown sugar in the carrot cake recipe with Monk fruit golden sweetener, as well as the confectioner’s sugar in the cream cheese frosting with Stevia sweetener, making it a healthier dessert that suits people who are trying to avoid taking refined sugar.Bring the eggs, butter and cream cheese to room temperature before mixing.Bring to room temperature before serving. To store frosted carrot cake, keep it covered in the fridge for up to 2-3 days in the fridge.To store for a longer period, freeze in an airtight container for up to 3 months, thaw at room temperature before adding the frosting. To store unfrosted carrot cake, keep it covered in the fridge and bring to room temperature before serving, and it is best consumed within 3-5 days.Chilled cream cheese frosting is firmer, for easier piping, just remove from the fridge and leave it on the countertop for about 15-30 minutes before piping it onto the cake. I made the frosting in advance and store it in the fridge, it is good to keep up to 2 weeks.The carrot cake can be made a day earlier and frostings can be added the following day before serving.Some tips on making the carrot cake recipe Monk fruit extract contains no calories, nor carbohydrates nor sugar, thus helpful for people on low calorie, low carbo or keto diets, and are safe for people with diabetes. Its extract is 250 times stronger than sucrose, and it’s traditionally used in Chinese herbal drinks for health benefits. I have also substituted the confectioner’s sugar in the cream cheese frosting with Stevia sweetener in a reduced amount.Īs you may know, Monk fruit or luohan guo 罗汉果, is an Asian fruit that looks like a brown ball and grows on a vine. It’s a new sweetener product I recently discovered, which is a zero calorie sugar replacement, keto and diabetic friendly, and comes with zero glycemic index (GI). The ingredients I used are typical of a dense moist cake, like my banana cake, except for the sugar, I have substituted with Monk fruit golden sweetener, a 1-to-1 brown sugar replacement.
I was very happy the cake came out very moist and soft, and it’s also not too sweet as I reduced the amount of sweetener in this carrot cake recipe. You see, the idea of carrot cake in Asia is a savoury steamed snack made of rice flour, tapioca flour and turnip, fried with eggs, black sauce, shallots, garlic and garnished with spring onions.
For my Asian readers, I’m talking about a sweet dessert cake made of shredded carrots, sometimes garnished with cream frosting. Here’s my first attempt making a cake with frosting and this carrot cake recipe with cream cheese frosting has since been my go-to recipe whenever I crave for desserts. Jump to Recipe Jump to Video Print Recipe
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